Centre for Community Health and Wellbeing, The University of Queensland, Brisbane, Queensland, Australia.
School of Human Movement and Nutrition Sciences, The University of Queensland, Brisbane, Queensland, Australia.
J Hum Nutr Diet. 2024 Feb;37(1):111-125. doi: 10.1111/jhn.13234. Epub 2023 Sep 25.
Dietitians are increasingly working in residential aged care facilities (RACF). As such, supporting the RACF dietetic workforce is imperative. This qualitative study explored dietitians' experiences and preparedness for working in RACFs.
A qualitative descriptive approach from a non-singular reality relational position was used. Recruitment occurred through convenience and snowball sampling, including contacting a list of dietitians who had previously consented to be contacted for research. The interviews included a semi-structured approach. Data were analysed using constant comparison and reflexive thematic analysis.
Thirty-one dietitians (n = 29 female; median age, 39 years) with a range of career experience participated in an interview. Interviews ranged from 25 to 68 min (mean duration, 41 min). Five themes and 14 subthemes were identified. Themes were: (1) joining the aged care workforce was not initially considered a career option, (2) difficulty sustaining satisfaction working in aged care, (3) navigating practical challenges working with residents while prioritising quality care, (4) poor acknowledgement of the dietitian role by staff and (5) grappling with a moral desire to improve the aged care sector.
Dietitians face many challenges in fulfilling their role in RACFs, including RACF staff's poor understanding of dietitians' scope and a lack of procedural support for their daily activities. Dietitians report that genuine improvements in their job satisfaction and experiences of older adults require structural reform within the government, beyond their locus of control.
营养师越来越多地在养老院工作。因此，支持养老院的营养师队伍至关重要。这项定性研究探讨了营养师在养老院工作的经验和准备情况。
采用非单一现实关系立场的定性描述方法。通过方便抽样和滚雪球抽样进行招募，包括联系以前同意接受研究联系的营养师名单。访谈采用半结构化方法。使用恒比比较和反思性主题分析对数据进行分析。
31 名营养师（n=29 名女性；中位数年龄 39 岁）具有不同的职业经验，参加了访谈。访谈时间从 25 分钟到 68 分钟不等（平均持续时间为 41 分钟）。确定了五个主题和 14 个副标题。主题是：（1）最初并没有考虑加入老年护理劳动力队伍作为职业选择；（2）在老年护理工作中难以保持满意度；（3）在优先考虑优质护理的同时，解决与居民一起工作的实际挑战；（4）工作人员对营养师角色的认可程度低；（5）努力改善老年护理部门的道德愿望。
营养师在养老院履行职责时面临许多挑战，包括养老院工作人员对营养师的范围缺乏理解，以及对他们日常活动缺乏程序支持。营养师报告说，要真正提高他们的工作满意度和老年人的体验，需要政府进行结构性改革，超出他们的控制范围。
